ANALISIS KUALITATIF FORMALDEHID PADA IKAN ASIN YANG DIJUAL DI PASAR BAWAH KOTA PEKANBARU

Authors

  • Mustika Furi Stifar

Keywords:

anchovies, formaldehyde, kromatofat acid, resorcinol

Abstract

Formaldehyde or better known as formalin is one of the food additives that are prohibited and should not be added to the diet according to the
legislation in force. The method used is a qualitative analysis using the reagent kromatofat acid and resorcinol. This study aims to determine the
presence or absence of formaldehyde in salted fish sold in the Pasar Bawah Pekanbaru. Salted fish sampling method used is purposive sampling
method. The results of a sensitivity test using a chemical reaction reagent kromatofat acid and resorcinol at each concentration as follows: 0.5; 1; 1.5;
2; and 2.5 ppm obtained the same results that both kromatofat acid and resorcinol reagent has a minimum sensitivity at a concentration of 1 ppm give
pink-purple and purple rings / purple. The results of this study show that 4 out of 10 samples of different types of salted fish sold in Pasar Bawah
Pekanbaru positive for formaldehyde, which is salted fish species: gabur, jambal roti, kembung, dan layur

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Published

09-03-2016

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Section

Articles